Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

No

Featured Slider Styles

[Centered]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Banana and Maple Syrup Loaf Cake


Banana

Between Lowen, Rory and their friends who were round to play, this Banana and Maple Syrup Loaf Cake was gone in one afternoon. Notice that I've use Maple Syrup AGAIN! I can't get enough of the stuff and have been putting it in and on everything I possibly can in the last few weeks.

I had some samples of Clarkes Maple Syrup sent to me a while ago and for this cake I used their vanilla maple syrup. It gave the cake a wonderful depth of flavour but ordinary maple syrup would be fine ...or even golden syrup. You could also add in a handful of chocolate chips or some nuts too but my kids like it plain.

This turned out to be the perfect baked treat for a sunny half term afternoon in the garden, with a cold glass of milk alongside. 'Yum' was the verdict from the kids.


BANANA & MAPLE SYRUP LOAF


Banana and Maple Syrup Loaf Cake
Baking
Yield: 8 slicesPin it

Banana and Maple Syrup Cake

A banana and maple syrup loaf cake
prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients:

  • 120g Butter, softened
  • 140g Caster Sugar
  • Eggs, beaten
  • 8 TBSP Maple Syrup
  • 150g Plain Flour
  • 2 TSP Baking Powder
  • Black Banana's, mashed

instructions

Step 1: Preheat the oven to 180°c and line a 2lb loaf tin.

Step 2: Cream together the butter and sugar, beat in the eggs and syrup then fold in the flour and baking powder. Finally stir in the mashed banana's.

Step 3:Spoon the mixture into the tin and bake for 45-50 minutes until a skewer comes out clean. Cool then remove from tin.


Why not try my Chocolate Courgette Cake!
Beth Sachs
2 Comments
Share :

2 comments:

  1. Love the combination of flavours - it sounds delish!

    ReplyDelete
  2. The maple syrup gives it a wonderful flavour...even if you do need to use 8TBSP!!!

    ReplyDelete

I love reading all your comments, so thank you for taking the time to leave one. Unfortunately, as I'm bombarded with spam, I've turned on comment moderation so I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish

Follow @jamandcream